Made with simple ingredients, these no-bake peanut butter balls are the perfect treat for gifting, sharing, or sneaking from the fridge late at night. You don’t need to turn on the oven or break out any fancy tools—just a large bowl, a wooden spoon, a way to melt the chocolate, and a bit of patience. Even young children can help with this recipe. Ready to make the best peanut butter candy around? Let’s get into it.
Why You’ll Love This Recipe
- No baking required – Skip the oven and keep your kitchen cool.
- Uses natural peanut butter – A wholesome twist that still delivers on rich, nutty flavor.
- Crispy Peanut Butter filling -Graham cracker crumbs add a delicious crunch
- Easy to customize – Try crunchy peanut butter, almond butter, or even a mix of milk chocolate and white chocolate for the coating.
- Perfect for make-ahead treats – Store in a freezer-safe container and pull out whenever you need a sweet bite.
Ingredients You’ll Need
Here’s what you need to make these delicious peanut butter balls:
- 1 ½ cups natural peanut butter (smooth or crunchy both work)
- 1 cup melted butter (I prefer unsalted butter, but salted works in a pinch)
- 4 cups powdered sugar (confectioners’ sugar)
- 1 ⅓ cups graham cracker crumbs (about one sleeve of graham crackers, crushed in a food processor, or in a bag with a rolling pin)
- 2 cups chocolate chips (I recommend semi-sweet chocolate chips)
- 1 tablespoon of coconut oil
Step-by-Step Instructions
Step 1: Make the Peanut Butter Dough
In a large mixing bowl, combine the natural peanut butter, graham cracker crumbs, melted butter, and powdered sugar. Stir with a wooden spoon or use a stand mixer with a paddle attachment if you want to make things easier on your arms. You can also use your hands if the butter isn’t too hot. Stir until the mixture is thick, smooth, and holds together when you press it. This is your peanut butter mixture, and it should have the texture of cookie dough.
If the mixture is too sticky or gloppy, let it sit at room temperature for a few minutes or add a bit more powdered sugar.
Step 2: Shape Into Balls
Scoop out small portions of the peanut butter dough and roll into 1-inch balls using your hands. Try to keep them uniform so they chill and dip evenly. You should get about 50-60 round balls depending on size.
Place each ball on a prepared baking sheet lined with wax paper or parchment paper.
Step 3: Freeze the Balls
Transfer the cookie sheet to the freezer and chill for 30 minutes. This helps them firm up so they don’t fall apart when dipped into the warm chocolate.
Step 4: Melt the Chocolate
While your peanut butter bon bons chill, melt the chocolate.
Place your chocolate chips and coconut oil in a pint mason jar set in a pot of water on medium heat. Stir gently until fully melted and smooth.
If you prefer using the microwave, use a microwave-safe bowl and heat the chocolate chips and coconut oil in 30-second bursts, stirring in between, until melted.
Step 5: Dip and Set
Take your chilled balls out of the freezer. Using a fork or a skewer, dip each one into the melted chocolate, letting the excess chocolate drip off the side of the bowl. Return to the parchment paper-lined cookie sheet and allow to set.
Let them rest until the chocolate hardens completely. If you’re in a hurry, pop the tray back in the fridge or freezer for 10–15 minutes.
Tips for Success
- Use smooth peanut butter for a uniform texture, or try crunchy peanut butter.
- Don’t skip chilling the balls! This step makes dipping way easier and less messy.
- Store in an airtight container in the fridge for up to two weeks, or freeze for up to three months.
- If you’re making a big batch for the holiday season, stack with wax paper between layers to prevent sticking.
- Let your kids or grandkids help shape and dip the balls. A few misshapen candies are no big deal!
Variations to Try
This chocolate peanut butter balls recipe is endlessly customizable. Here are a few fun spins:
- Almond Butter: Swap the peanut butter for almond butter.
- Candy Melts: Use colorful candy melts for festive holiday versions.
- Decorate: Sprinkle on crushed nuts or candy sprinkles before the chocolate sets.
FAQs
Why use graham cracker crumbs?
They give the peanut butter filling some structure and a slight crunch. In my opinion, this is the secret ingredient that takes these from good to great.
How do I store these?
Keep them in a freezer-safe container or airtight container. They’re best served slightly chilled but still soft enough to bite into.
A Treat Worth Sharing
This is a great recipe that I come back to again and again, and I hope it becomes a favorite recipe in your home too. My children love helping shape the balls and dip them -even very young children can help. Whether you’re making a batch for the kids, prepping a plate of treats for the neighbors, or simply treating yourself, these little bonbons are sure to bring smiles. Scroll down to get the printable recipe. Enjoy!
Chocolate Covered Peanut Butter Balls
Ingredients
- 1 ½ cups natural peanut butter smooth or crunchy both work
- 1 cup melted butter I prefer unsalted butter, but salted works in a pinch
- 4 cups powdered sugar confectioners’ sugar
- 1 ⅓ cups graham cracker crumbs about one sleeve of graham crackers, crushed in a food processor, or in a bag with a rolling pin
- 2 cups chocolate chips I recommend semi-sweet chocolate chips
- 1 tablespoon coconut oil
Instructions
Step 1: Make the Peanut Butter Dough
- In a large mixing bowl, combine the natural peanut butter, graham cracker crumbs, and powdered sugar. Stir with a wooden spoon or use a stand mixer with a paddle attachment if you want to make things easier on your arms.
- Once mixed, pour in the melted butter. Stir until the mixture is thick, smooth, and holds together when you press it. This is your peanut butter mixture, and it should have the texture of cookie dough.
- If the mixture is too sticky or gloppy, let it sit at room temperature for a few minutes or add a bit of the remaining powdered sugar.
Step 2: Shape Into Balls
- Scoop out small portions of the peanut butter dough and roll into 1-inch balls using your hands. Try to keep them uniform so they chill and dip evenly. You should get about 40–50 round balls depending on size.
- Place each ball on a prepared baking sheet lined with wax paper or parchment paper.
Step 3: Freeze the Balls
- Transfer the cookie sheet to the freezer and chill for 30 minutes. This helps them firm up so they don’t fall apart when dipped into the warm chocolate.
Step 4: Melt the Chocolate
- While your peanut butter bon bons chill, melt the chocolate.
- Place your chocolate chips and coconut oil in a pint mason jar set in a pot of water on medium heat. Stir gently until fully melted and smooth.
- If you prefer using the microwave, use a microwave-safe bowl and heat the chocolate chips and coconut oil in 30-second bursts, stirring in between, until melted.
Step 5: Dip and Set
- Take your chilled balls out of the freezer. Using a fork or a skewer, dip each one into the melted chocolate, letting the excess chocolate drip off the side of the bowl. Return to the parchment paper-lined cookie sheet and allow to set.
- If you want to get fancy, you can drizzle a combination of chocolates—like white chocolate stripes or milk chocolate swirls—over the top.
- Let them rest until the chocolate hardens completely. If you’re in a hurry, pop the tray back in the fridge or freezer for 10–15 minutes.
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